Ingredients
For the roasted squash
2 small acorn squashes (about 1 lb / 450 g each), halved and seeds removed
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) honey
Salt and freshly ground black pepper, to taste
For the creamy goat cheese and cranberry drizzle
½ cup (100 g) creamy goat cheese
¼ cup (60 ml) cranberry sauce or compote
Fresh thyme or parsley, for garnish
Directions
Preheat oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and honey, and season with salt and pepper.
Roast for 25–30 minutes, until tender and caramelized.
Remove squash from oven and let cool slightly.
Top with goat cheese and cranberry sauce, garnish with thyme or parsley, and serve warm.